Bread

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What to expect

Bloomsbury presents Bread by Daniel Stevens, read by Mark Meadows and Hugh Fearnley-Whittingstall.

Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all.

First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels.

The handbook is completed by instructions for building your own bread oven.

Critics Review

‘My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook'
Hugh Fearnley-Whittingstall
‘The best guide to gathering and eating wild mushrooms there has
ever been'
Independent
If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough
Rachel Khoo, Daily Mail

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